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Introduction to culinary arts /

Introduction to culinary arts / The Culinary Institute of America ; editor, Jerry Gleason. - Second edition. - Boston : Pearson, c2015. - xxii, 864 pages : illustrations ; 29 cm

Includes index.

ISBN: 9780132737449 (Hb.)

Subjects--Topical Terms:
Cooking--Study and teaching.
Food--Safety measures.

LC Class. No.: TX661 / .I57 2015

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